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Saturday, April 14, 2012

Chore Payasa / Tender Cashew Nuts Payasa

4 - 5 cups Tender Cashew nuts / Chore
3 cups fresh/frozen Coconut or 2.5 - 3 cups Coconut Milk
2 cups Jaggary
2 tsp thick Rice Batter / Rice flour
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (optional)


Apply little oil on your hands and cut the tender cashew nuts into two halves and remove the cashew nuts from them.

Put around 5 cups of water in a vessel and bring it to boil. Add this tender cashew nuts into this hot water and keep it aside for about 10 mins.

Remove the outer cover of cashew nuts as shown in the picture below.

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 3 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to a pressure cooker. Add tender cashew nuts, 1/2 cup jaggary and cook them well. (2-3 whistles) Once the pressure goes off, add remaining jaggary and bring it to boil. Keep this in low flame for about 5 mins until all the jaggary dissolves. Put 1/2 cup of water, rice flour/batter in a bowl and mix them well. Add this to Payasa and bring it to boil. Add the coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot or chilled.